Chicken thigh fillet
Boneless dark meat from the thigh of the chicken, pinkish-red and juicy, with a rich taste, for frying, grilling, baking, kebab, shawarma and mince.
Chicken thigh fillet is boneless dark meat from the thigh of the chicken, with or without skin, pinkish-red, juicy, aromatic, with a richer taste and better moisture than the breast; it forgives slight overcooking. It is fried, grilled, baked, braised in sauces and curries, cut for kebab, shawarma, strips and wok stir-fries and used for juicy mince for cutlets and burgers.
Calories, proteins, fats and carbohydrates per 100 g of product
Chicken thigh fillet, Raw: Calories 121.0 kcal, Proteins 19.7 grams, Fats 4.1 grams, Carbohydrates 0.0 grams per 100 g of product.
Chicken thigh fillet, Stewed: Calories 192.0 kcal, Proteins 26.0 grams, Fats 9.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Chicken thigh fillet, Baked: Calories 190.0 kcal, Proteins 28.9 grams, Fats 7.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Chicken thigh fillet, Fried: Calories 219.0 kcal, Proteins 30.6 grams, Fats 9.1 grams, Carbohydrates 1.7 grams per 100 g of product.
Recipes with this ingredient
Chicken thighs in Asian glaze are a harmony of Eastern flavors, where the sweetness of brown sugar, the tang of soy sauce, and the spiciness of ginger and garlic create a rich and enticing sauce. This dish has roots in pan-Asian cuisine, blending Japanese, Chinese, and Thai culinary traditions. The marinade gives the chicken a caramelized hue, while sesame and cilantro finish the composition with fresh and crunchy notes. It is best served hot to fully reveal the depth of flavor. A great choice for dinner that will impress with its aroma and perfect balance of sweet, salty, and spicy. Serve with rice or noodles to let the sauce envelop the side dish, enhancing enjoyment with every bite.
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